Baked Salmon portions. A dead easy recipe with great results. Pan fry seasoned portions skin side down for a couple of minutes depending on thickness in a little grapeseed oil. Turn and repeat leaving the centre pink. Transfer to a moderate oven (180 degrees) and bake for 8 minutes. Serve on a salad of mixed lettuce varieties, feta cheese and lemon dressing with homemade oven baked chips on the side.

A combination of lettuce, pineapple, orange and avocado enhanced by the addition of smoked roasted salmon. Spoon over a healthy fresh dressing of freshly squeezed orange juice sweetened with honey. A quick and easy healthy meal for a summer’s day incorporating the contrasting flavors of the fruits and the smoked succulent texture of the salmon.

Salmon mousse brioche

Take a large juiced lemon, 100g smoked salmon, 2 tablespoons chopped dill sprigs and 12 small brioche. Place cream cheese, 1/4 cup lemon juice and salmon in a food processor. Process until smooth. Transfer to a bowl. Stir in dill and season with salt and pepper. Cut the tops off brioche and set aside. Carefully hollow out brioche using a small, sharp knife. Spoon cream cheese mixture into brioche and cover with brioche tops. Bon appétit!

Atlantic Salmon Rillette - Serves 4 for entrée, takes 10 minutes plus 2 hours standing

200 g Atlantic salmon fillets skin off, pin-boned, 50 gm unsalted butter, 50 mls olive oil, 20 ml champagne vinegar, ½ bunch chives thinly sliced, 1 tsp lemon, 125 ml clarified butter, melted. Buttered toasted bread, or melba toasts to serve.

Place salmon, butter, oil, vinegar and ½ tsp salt in a zip-lock bag. Bring a saucepan of water to a gentle simmer, add bag of salmon cover with a lid and turn off the heat. Stand for 10 minutes, then remove from bag and stand until fish is cool.

Drain liquid from salmon and finely flake flesh into a bowl, add chives, lemon juice and 50 ml of the clarified butter, season and combine well.

Divide mixture among four moulds and 6cm round rings and pat down lightly. Cover and refrigerate for 1 hour, then pour the remaining clarified butter into each mould and refrigerate for another hour. Serve with toasts and lemon slices.

Atlantic Salmon with seeded mustard and honey sauce: Pan fry salmon fillet, skin side first for 3 minutes (until crispy and golden). Turn over carefully; allow cooking for a couple of minutes. Salmon should still be pinkish in the middle. Set aside in warm place. Add finely diced shallot to pan with a knob of butter and gently cook, turn up heat and deglaze pan with white wine. Add a couple tablespoons of seeded mustard and a tablespoon of honey and stir through on medium heat till all mixed through. Serve fish on creamy mashed potato and drizzle sauce over.

Salmon can be cooked in so many different ways that it is very difficult to have just one favorite. I add different ingredients to complement different occasion, be it entrée or main or anything really. It is just so versatile.

Salmon San Choy Bow. It is very easy to prepare, it literally takes five minutes. The flavours are a little sweet because of the kecap manis sauce used. The recipe also has coriander, which I have always loved. Being a stir fry based meal it goes very well with steamed rice and salad or steamed veggies.

Crispy skin salmon on pesto mash with a black olive salsa. This is a simple but delicious Mediterranean dish that is a summer menu favourite of mine.

Moroccan Hot Pot, a really easy dish to cook from the Tassal Winter recipe book. The spicy and aromatic Mediterranean flavours compliment the delicate taste of salmon. The combination of chickpeas, tomatoes and purple onion make it an exotic dish, perfect for entertaining.

Steamed Asian Salmon from Tassal Winter Recipe Collection. I love this dish as I have a Scottish background and grew up eating a lot of steamed fish. I tried the Asian version and really liked it the overall flavour (sorry Mum!). This dish is prepared using a wok and bamboo steamer, and incorporates ginger, lime zest and juice and lemongrass. Serving with Asian greens gives that additional taste to this dish, as does adding sweet chilli, soy or fish sauce.

San Choy Bow – its combination of texture, aromatics and colour makes for a great taste sensation. The chilli, garlic, coriander and a touch of spice and sweetness meet all the criteria for a great meal. The fried noodles, water chestnuts and crisp lettuce add great crunch and texture. Red capsicum, spring onions and the main ingredient of succulent fresh Tassal Atlantic Salmon make for a delicious meal.

My favourite Tassal salmon dish is smoke roasted salmon, asparagus and goats cheese risotto, very similar to the recipe from the spring recipe book with a couple of my favorite ingredients thrown in for that extra seasonal hit!

Pan seared salmon fillet with a parmesan and caper gratarn on a nest of fresh rocket leaves finished with a citrus butter sauce. This is a fairly straight forward dish as you can prepare the gratarn ahead of time and heat when needed. Next place the cooked fillet across the nest of seasoned rocket leaves and gratarn, with the salmon pan add a squirt of citrus, heat to a boil then take of heat and finish with butter apply over salmon. The delicate flesh of the salmon fillet goes well with the smooth potato enhanced by the caper with the nutty rocket leaves and sharp but cool butter sauce.